Thai Chicken and Noodle Salad with Creamy Peanut Dressing

A cool and crunchy main dish salad that will feed a family and then some. Helloooo lunch box! The creamy peanut butter dressing is snap to make and packs a big flavor!

This is a noodled up version of my Crunchy Thai Salad. You can make this spicy or not so much. I fall in the ‘not so much’ category, so you will find this recipe on the mild side and family friendly. For you hotties, a bigger pinch of chili flakes or a slug of sriracha added to the peanut sauce and you are good!

If you are a follower, you know I love easy meals with tons of flavor. This is no exception. The ingredient list may look a little daunting but it’s all stuff you most likely have hanging in your pantry. A little bit of this and a little bit of that…..

I used dry ‘chinese noodles’ that I found in the asian section of my regular old supermarket but spaghetti will work just fine. Thin spaghetti, even better. The chinese noodles take only 5 minutes to cook so that was a bonus.

Make your sauce first. Like all my recipes that include a sauce or dressing, it makes a ton! I hate coming up short in the sauce department. Better to be over sauced than under sauced…true?

NOTES:

Use grilled or baked chicken thighs, breasts or store bought rotisserie chicken will work just fine.

They were just called “Chinese Noodles”…I know! Not much help! They were wheat not rice, that much I know because I checked the back of the package. I got them at Safeway, they can’t be too hard to find. I think Ramen would work really really well, in fact I was kinda wishing I would have used them for the extra color!